Lemon Curd Cheesecake

A creamy, tangy dessert that combines the freshness of lemon with rich cream cheese, making it a delightful and indulgent treat perfect for any occasion.

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Prep Time 20

Cook Time 1

Total Time 5

Servings: 10 servings

Course: Dessert

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

For the crust

2 cups graham cracker crumbs For the base of the cheesecake.
1/2 cup sugar To sweeten the crust.
1/2 cup butter, melted Acts as a binder for the crust.

For the cheesecake filling

4 packages (8 ounce) cream cheese, softened Main ingredient for a creamy texture.
1 cup sugar Sweetens the cheesecake.
4 pcs eggs Adds structure and moisture.
1/2 cup lemon juice For tartness and flavor.
1 tablespoon lemon zest Enhances the lemon flavor.
1 cup lemon curd For topping and added lemon flavor.
1 cup whipped cream for topping Adds a creamy layer on top.
as needed slices lemon slices for garnish To decorate the cheesecake.

Method

Preparation

Preheat the oven to 325°F (165°C).
In a bowl, combine graham cracker crumbs, 1/2 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
In a large mixing bowl, beat the cream cheese and 1 cup of sugar until smooth.
Add the eggs one at a time, mixing well after each addition.
Stir in the lemon juice and lemon zest until fully incorporated.
Pour the cheesecake batter over the crust in the springform pan.

Baking

Bake for 50-60 minutes or until the center is set but still slightly jiggly.
Turn off the oven and leave the cheesecake in the oven for another hour.
Remove from the oven and let cool completely.

Chilling and Serving

Once cooled, refrigerate for at least 4 hours or overnight.
Before serving, spread lemon curd on top and garnish with whipped cream and lemon slices.

Notes

Let the cream cheese soften completely before mixing for a smooth batter. Use fresh lemon juice and zest for the best flavor. You can use store-bought lemon curd for convenience.